In this collection of over 80 delicious plant-based recipes nutritionist blogger and author
of The Vegan Week explores one simple meal planning formula: a grain a green and a bean.
This simple trinity of foods lends itself to endless possibilities. Gena Hamshaw expands on the
nourishing and economical trio with meals that include not only dark leafy greens whole
grains and beans but also pasta bread zucchini edamame and tofu. She offers an approach
to wholesome vegan eating that's welcoming and adaptable to any lifestyle. Keeping busy
schedules in mind A Grain a Green a Bean includes time-saving methods and formulas
including sheet-pan meals and one-pot wonders. Bring the beans and grains in your pantry to
life with recipes such as: Bowls & Salads: Baked Pita Crispy Chickpeas and Spinach with
Curried Cauliflower and Beet Couscous Cheesy Tofu and Watercress Beans and Greens on Bread:
Kidney Beans and Kale over Savory Waffles and French Onion Brothy Beans and Greens with Garlic
Toast Stovetop Meals: Red Wien Braised Mushrooms and French Lentils with Farro and Gochujang
Pasta with Scallions Kale and Edamame Oven to Table: Spinach Lasagna Rolls and Sheet Pan
Shawarma-Spiced Soy Curls and Freekeh Basics: Cashew Sour Cream and Eggy Tofu Sweet Things:
Freezer Fruit Crumble and Olive Oil Cake These recipes serve as flashes of inspiration for
when you've looked in your cabinets ten times for dinner ideas and still don't know what to
make. A Grain a Green a Bean will quickly set you up to create an array of beautifully
balanced grain bowls soups salads toast and more—with the promise of endless possibilities
to keep you inspired.
